Gajar Halwa
Slow-cooked carrot halwa with reduced plant milk, cashew cream, jaggery, and cardamom—winter comfort without khoya or ghee.
Traditional gajar ka halwa builds body from milk reduction and khoya. Here, fortified soy or oat milk reduces with the carrots, and a small cashew paste stands in for mawa richness without dairy.
Red Delhi carrots (winter) give the best color and sweetness. Patience on low heat is what makes it taste like the festival version, not carrot porridge.
Nutrition
Per 1 small bowl (one-sixth recipe)
- Calories
- 220 kcal
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary
plant based · gluten free · jain · no onion no garlic
Protein sources
soy milk · cashews · carrots
Ingredients
- 11 kg Red Carrots, peeled and finely grated
- 23 cups Unsweetened Soy Milk or Oat Milk
- 31/4 cup Cashews, soaked 20 minutes
- 41/4–1/3 cup Jaggery or Sugar (adjust to carrot sweetness)
- 53 tbsp Oil or Butter
- 61/2 tsp Cardamom powder
- 72 tbsp Chopped Almonds and Cashews for garnish
- 81 tbsp Raisins (optional)
- 9Pinch of Saffron soaked in 1 tbsp warm plant milk (optional)
Instructions
- 1
Blend soaked cashews with 3–4 tbsp plant milk into a smooth thick cream. Set aside.
A wide pan evaporates milk faster than a deep pot—use the widest kadhai you have.
- 2
Heat oil or butter in a wide heavy pan. Add grated carrot and saute 5–7 minutes until raw smell goes and carrots soften slightly.
Add jaggery only after carrots are soft; early sugar can keep carrots from cooking evenly.
- 3
Pour in the remaining plant milk. Cook on medium, stirring often, until milk largely reduces and carrots are soft (20–30 minutes).
If the mix looks oily, keep stirring on low—the fat re-emulsifies as moisture drops.
- 4
Add jaggery and cashew cream. Cook on low, stirring, until the mixture thickens, leaves the sides, and looks glossy (10–15 minutes more).
Soy milk gives more protein and a dairy-adjacent body; oat milk is sweeter and softer.
- 5
Stir in cardamom, saffron milk, raisins, and half the nuts. Cook 2 minutes. Rest 10 minutes; it firms as it cools.
For oil-lighter versions, reduce fat to 1 tbsp and rely more on cashew cream—stir carefully so it does not stick.
- 6
Serve warm topped with remaining nuts. Excellent chilled the next day.
Texture styles
- Soft mithai-shop: stop when still slightly moist; it thickens on cooling.
- Drier barfi-style: cook longer and press into a greased tray; cool and cut squares.
- Pressure-cooker shortcut: cook grated carrot with 1 cup milk 1 whistle, then open and reduce with remaining milk and cashew cream.
Festive upgrades
- More saffron and silver leaf for Diwali plating.
- Date paste for part of the jaggery.
- A spoon of coconut milk at the end for extra richness (use sparingly).